Tasty recipes from chef Ronit Penso's kitchen

Apple, Honey, Almond and Rosemary Muffins

The Jewish New Year is celebrated today, and this brings back memories of traditional foods, even to an agnostic such as me. One of the culinary traditions for this event, is to dip a slice of apple in honey, and eat it as a symbol for a sweet New Year. Plenty other sweet dishes are added to the table as well, in order to emphasize this hope for a sweet New Year. The muffins I have created here were inspired by this tradition. On top of the traditional apples/honey combination, I’ve decided to add almonds and rosemary to the muffins. The muffins turned out moist and tasty, with an added wonderful fragrance from the rosemary, and a nice crunchy topping from the slivered almonds.
These quick and easy to make muffins, are perfect as a light dessert after a heavy meal, especially when served with the honey-rosemary syrup. Obviously, they can also be served for brunch, or as a light snack any time of the day. Try them and enjoy. Happy and sweet New Year to all!

1. Preheat the oven to at 350F(175C). Line muffin pans with baking cups.
2. Peel, core and coarsely chop the apples in a food processor. Measure 2 packed cups and set aside.
3. In a large bowl, whisk together the eggs, sugar, honey, oil and yogurt. Add the almond meal, flour, rosemary and salt and whisk briefly. Add the chopped apples and mix with a spatula. Divide the batter between the baking cups, filling them up to ¾ of their height. Scatter the slivered almond on top and place in the oven.
4. Bake for 30 minutes, or until a toothpick inserted in the center of one muffin comes out almost dry. Transfer to a rack to cool to room temperature.
5. The syrup: mix all the ingredients in a medium pot. Bring to the boil, lower the heat to medium-high and cook for 2-3 minutes. Let cool and serve with the muffins.

What was I thinking? . . . when I bought a POUND of rosemary!!! Always looking for ways to deplete my stock. Also always looking for muffin-y type things to eat out of hand while traveling – what about adding some shredded cheese to these, but then leaving off the syrup?

Oh, right. I remember drooling over that recipe when you first posted it. Amazingly, I have ALL of those ingredients – even a cooked beet! Well, no goat cheese, but about eight other varieties, including some fabulous fresh mozzarella that they have been having on sale, and that we are eating our weight in! Pizza, anyone? Lots and lots of pizza !!!